#mincepies #chocolateorange #christmasbaking
Chocolate Orange Mince Pies
Timings.
Prep Time: 15 mins.
Cooking Time: 20 mins
Total Time: 35 mins.
Servings. Makes 12.
Ingredients.
• 1 ¼ cup + 2 tbsp (200g/7 oz) Plain/All Purpose Flour.
• 2 tbsp (25g/1oz) Cocoa Powder
• ¼ cup + 2 tbsp (55g/2 oz) Icing/Powdered Sugar.
• ½ cup + 2 tbsp (140g/5oz) Butter - frozen and grated
• 1-2 tbsp Cold Water.
• 1 tsp Orange Extract or zest of half an orange
• 1 Egg Yolk..
• 12 tbsp of Mincemeat. (see my recipe for homemade).
• Zest of half an orange
• 4 tbsp Dark Chocolate Chips
• 1 Egg for Egg Wash.
Oven Temperatures.
Preheat the oven:
• Fan Oven: 170°C/340°F.
• Oven: 190°C/380°F.
• Gas Mark 5.
Method.
1. Place the plain flour,cocoa powder and icing sugar in a bowl and mix together.
2. Add in the grated butter and rub in until you have breadcrumb consistency.
3. Add the beaten egg yolk, water and orange extract/orange zest and mix with a fork until it comes together. I find using my hands easier to bring it into a ball. Add a little extra water if needed.
4. Knead the pastry a little on a floured work surface and wrap the pastry in cling wrap
5. Place in the refrigerator for at least 30 minutes to allow the gluten to relax before rolling. Preheat the oven to the above temperatures.
6. Roll the pastry on a floured surface to a good thickness of 3-4 mm.
7. Use a 3 ½ -inch round cutter cut out 12 circles.
8. Place into a greased bun/cupcake tin.
9. Mix the mincemeat and orange zest/orange extract together.
10. Fill each pastry case with a tablespoon of mincemeat, around 3/4 of the way full. For homemade mincemeat check out my recipe.
11. Add a few chocolate chips to each of the mince pies.
12. Brush the edge of the pastry with egg wash and lay on another round pastry/pastry decoration on top, I use a 2 ½ inch cutter for the lids.
13. Seal the 2 pieces of pastry together with a fork or your fingers. This helps prevent the filling from leaking during baking.
14. Lightly brush the top of the mince pie with egg wash.
15. If you have any pastry leftover, make some pastry decorations for the top.
16. Bake for 25 minutes or until golden brown.
17. Allow to cool for 15 minutes before removing from the cupcake tin.
18. Dust with icing sugar and serve warm with whipped cream/brandy butter.
19. Mmm, Scrummy!!!
